A member of the turnip family, kohlrabi looks a bit like a turnip but has protruding stalks that are topped with broccoli-like leaves. It is the vegetable you see in the market and wonder, "What in the world is that and how would I prepare it?" Looking a bit like a visiting veggie from another planet, kohlrabi has the appearance of something dug up from the earth, but it is actually a swollen stem.
 
The word kohlrabi is German and translates to mean "cabbage turnip". The Italian word for this veggie is cavolorapa. Kohlrabi can have a deep violet or light green skin; but underneath, its flesh is ivory. Both the root and leaves are edible but completely different in flavor and texture. Kohlrabi root tastes a bit like celery root, broccoli stem and cabbage with the hotness of radishes and the sweetness of turnips. The leaves, however, have a cabbage-like flavor.
 
I've spent the majority of my life working in grocery stores, yet I've never seen this one in the produce department. While there may be some specialty markets that stock it, you'll find kohlrabi in farmers' markets. It flourishes in Colorado and is in season from late June through September.
 
If you buy it, what can you do with it? Cut kohlrabi into slices or wedges and add it to Chinese stir-fry or Indian curry. Slice it thinly like you do potatoes and add it to scalloped potatoes. Shredded kohlrabi makes a crunchy addition to coleslaw, and you can add it to your favorite combination of vegetables for roasting. Kohlrabi can be used in stews and soups and is even made into pickles or relish.
 
Kohlrabi can be boiled or steamed. To boil it, cook it in boiling salted water for 30 to 60 minutes, depending on the size of the bulb. If you boil it in its skin, drain and peel it before using. To steam kohlrabi, season it with salt and place it in a vegetable steamer over boiling water for 45 to 60 minutes, depending on the size of its bulb.
 
If you want to give this one a try, it pairs nicely with curry, Dijon mustard, garlic, ginger, potatoes, rice wine, roasted meats, sesame oil, and soy sauce.
 
Chinese Chicken Salad
with Crunchy Kohlrabi and Spicy Toasted Almonds
Serves 4
 
For the chicken:
 
            4 boneless, skinless chicken breasts (about 1 ½ pounds)
            ½ cup Corner Market Secret Recipe Honey Ginger Teriyaki Sauce
                        or your favorite teriyaki sauce
 
In a large bowl, place chicken breasts and drizzle with teriyaki sauce. Cover with plastic wrap and marinate in the refrigerator for 2 to 4 hours, turning occasionally to coat evenly. Remove chicken from marinade. Grill over hot coals 4 to 5 minutes per side or until chicken is cooked through but not dry. Cool and cut into ½-inch strips.
 
For the almonds:
 
            1 tablespoon olive oil
            ¼ cup slivered almonds
            ½ teaspoon crushed red pepper flakes
 
In a small skillet, place olive oil over medium heat. Add almonds and red pepper flakes and sauté for 5 to 7 minutes. Watch closely as nuts turn from golden brown to black very quickly.
 
For the salad:
 
            4 medium kohlrabi
            1 cup carrots, julienned (about 8)
            1 cup radishes, julienned (about 6)
            1 cup pea shoots, chopped
            4 green onions, sliced thin
            1 cup canned sliced water chestnuts (optional)
            2 tablespoons cilantro, chopped
 
Remove kohlrabi leaves. Cut off the stems and any tough center ribs. Using a vegetable peeler, peel kohlrabi. Using a mandoline, cut kohlrabi bulbs into 1/8-inch slices. If you don't have a mandoline, cut kohlrabi into 1/8-inch slices. Stake them and cut the slices into julienne, or 1/8-inch slices. In a large salad bowl, place kohlrabi, carrots, radishes, pea shoots, green onions, water chestnuts, and cilantro.  
 
To serve:
 
            Sliced chicken strips
            Toasted almonds
            Salad fixings
            Additional teriyaki sauce for tossing
 
Add sliced chicken and toasted almonds to the salad bowl. Drizzle with additional teriyaki sauce to taste and toss gently. Serve immediately.
 
Preparing kohlrabi: Remove the leaves. Discard the stems and any tough center ribs. The leaves can be cooked like greens. You can steam the bulb to loosen its skin. Then peel the outer fibrous skin of the globe. If preparing kohlrabi raw, use a potato peeler or a sharp paring knife to remove the outer fibrous skin.
 
Selecting kohlrabi: Do not buy extremely large kohlrabi. They are tough and have a strong taste. Choose small to medium specimens with small, smooth bulb-stems and firm, green leaves. Kohlrabi less than 3 inches in diameter will be the most tender. Choose ones that seem heavy for their size with firm, deeply colored green leaves. Avoid this veggie if it has soft spots on the bulb or signs of yellowing on the tips of its leaves.
 
Storing kohlrabi: The leaves will only keep for a few days. Remove the leaves and store them separately. The root, however, will keep for several weeks in the refrigerator.

 

 

 
 
Carol Ann Kates is the author of award winning cookbook, Secret Recipes from the Corner Market. For more information visit: www.cornermarketsecrets.com.